Journal of Future Foods最新文献

Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts 不同烹调方法对花生芽营养成分和食性的影响比较分析

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.03.001

Miao Yu , Haolin Qu , Liangchen Zhang , Mengxi Xie , Taiyuan Shi

{"title":"Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts","authors":"Miao Yu , Haolin Qu , Liangchen Zhang , Mengxi Xie , Taiyuan Shi","doi":"10.1016/j.jfutfo.2024.03.001","DOIUrl":"10.1016/j.jfutfo.2024.03.001","url":null,"abstract":"<div><div>This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts (PS). Five cooking methods including boiling, steaming, microwave heating, roasting, and deep-frying were tested. Microwave heating resulted in the highest retention of crude protein (98.0%) and carbohydrate content (92.9%), while fatty acid content did not significantly differ from levels detected in untreated PS. Compared to uncooked sprouts, cooked PS exhibited increased levels of ash, fat, protein, carbohydrate, fiber, and fatty acid with a decreased moisture content. Steamed PS retained better structural integrity with higher viscosity. Microwaved and roasted PS received higher sensory scores and similar textural properties. Regarding color, microwaved and roasted PS received the highest brightness value (<em>L</em>*), with moderate redness (<em>a</em>*) and yellowness (<em>b</em>*) values. The sensory evaluation results aligned with the textural and color data, suggesting that microwaved PS would be generally accepted by the public.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 26-35"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress 盐胁迫下萌发大麦幼苗酚类化合物组成及抗氧化性能的研究

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.005

Mian Wang , Ye Yuan , Weijie Lan , Yahui Zhu , Pei Wang , Runqiang Yang , Chong Xie

{"title":"Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress","authors":"Mian Wang , Ye Yuan , Weijie Lan , Yahui Zhu , Pei Wang , Runqiang Yang , Chong Xie","doi":"10.1016/j.jfutfo.2024.04.005","DOIUrl":"10.1016/j.jfutfo.2024.04.005","url":null,"abstract":"<div><div>Barley is gaining popularity worldwide due to its health-promoting properties and germination can effectively enhance its function through enrichment of some phytochemicals, such as phenolic compounds. To better explore the potential of barley seedling as a functional food ingredient, in the present study, the profile and <em>in vitro</em> antioxidant properties of phenolic compound extract from barley germinated under NaCl stress were investigated. A total of 37 kinds of phenolic compounds were identified in phenolic compound extract by a liquid chromatography-tandem mass spectrometry system. Meanwhile, phenolic compound extracts at a concentration of 30 μg/mL significantly improved the viability of H<sub>2</sub>O<sub>2</sub>-treated HepG2 cells and maintained the cell membrane stability. These effects can be attributed to the reduction of intracellular reactive oxygen species level and enhancement of the expression and activity of some key antioxidant enzymes. Notably, addition of phenolic compound extracts up-regulated the nuclear factor erythroid 2-related factor 2 antioxidant responsive element signaling pathway, thereby leading to the increase of activities of glutathione peroxidase, superoxide dismutase, catalase and heme oxygenase-1 by 27.21%, 24.61%, 61.71% and 50.43%, respectively. In conclusion, the present study can provide a novel perspective on understanding the molecular mechanism responsible for antioxidant capacity of barley seedling.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 90-99"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures uhplc - q - exative -MS/MS代谢组学与网络药理学相结合，探讨不同炮制方法对杏鲍菇预防肥胖的潜在机制

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.08.012

RuiXue Yu , Hejiang Zhou , Miao Xiong , JunQuan Chen , ShuangPing Wang , Wen Xu , Yang Tian , LingYan Su

{"title":"Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures","authors":"RuiXue Yu , Hejiang Zhou , Miao Xiong , JunQuan Chen , ShuangPing Wang , Wen Xu , Yang Tian , LingYan Su","doi":"10.1016/j.jfutfo.2024.08.012","DOIUrl":"10.1016/j.jfutfo.2024.08.012","url":null,"abstract":"<div><div>Most of the <em>Pleurotus eryngii</em> (PE) are consumed after cooking. The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods, namely, air frying, boiling, frying and steaming, by using metabolomics techniques, and to screen the components for network prediction of components that have the potential to prevent obesity, and to explore the underlying mechanisms. We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE, including lipids and lipid-like molecules, organic acids and derivatives, nucleosides, nucleotides, analogues, and other small molecules. In addition, a network pharmacology approach was used to identify targets such as <em>STAT3, CASP3,</em> and <em>JUN</em> were identified as playing important roles in the network. The results were validated by molecular docking. This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 117-130"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic effect on nonalcoholic fatty liver disease by aptamer functionalized liposome loading allicin 装载大蒜素的适体功能化脂质体对非酒精性脂肪肝的协同作用

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.003

Jingjing Li , Kunlun Huang , Yuhan Song , Yanan Wang , Jun Li , Xiaoyun He

{"title":"Synergistic effect on nonalcoholic fatty liver disease by aptamer functionalized liposome loading allicin","authors":"Jingjing Li , Kunlun Huang , Yuhan Song , Yanan Wang , Jun Li , Xiaoyun He","doi":"10.1016/j.jfutfo.2024.04.003","DOIUrl":"10.1016/j.jfutfo.2024.04.003","url":null,"abstract":"<div><div>Nonalcoholic fatty liver disease (NAFLD) is a global public health problem with no clinically specific drug. Therefore, it is critical to develop safe and effective drugs with minimal side effects for the treatment of NAFLD. In this study, we constructed aptamer-functionalized liposome, namely LAA (liposome-allicin-aptamer), targeted to NAFLD cell to effectively deliver allicin to improve NAFLD. Our <em>in vitro</em> results showed that allicin loaded in liposome reduced oleic acid-induced intracellular lipid droplet accumulation and triglyceride synthesis in HepG2 cells. <em>In vivo</em>, it also significantly reduced lipid accumulation and improved liver injury in high fat diet induced obesity (DIO) mice. In addition, allicin was found to reduce the expression of genes involved in lipid synthesis, include acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase 1 (SCD-1), sterol regulatory element binding protein 1-C (SREBP1-C), and peroxisome proliferator-activated receptor-γ (PPARγ) <em>in vitro</em> and <em>in vivo</em>. Markedly, the LAA showed superior performance in improving NAFLD compared with free allicin, that provide a new strategy for the delivery of allicin.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 55-65"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-omics association analysis reveals the pathogenesis of Parkinson's disease and the treatment mechanisms of a medicinal and food plant: Cistanches Herba 多组学关联分析揭示了一种药用和食用植物肉苁茸的帕金森病发病机制和治疗机制

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.08.014

Guoxue Zhu , Wang Wang , Yuwen Wang , Wei Li , Shilin Yi , Kai Wang , Lu Fan , Xinyu Lu , Juanjuan Tang , Ruini Chen

{"title":"Multi-omics association analysis reveals the pathogenesis of Parkinson's disease and the treatment mechanisms of a medicinal and food plant: Cistanches Herba","authors":"Guoxue Zhu , Wang Wang , Yuwen Wang , Wei Li , Shilin Yi , Kai Wang , Lu Fan , Xinyu Lu , Juanjuan Tang , Ruini Chen","doi":"10.1016/j.jfutfo.2024.08.014","DOIUrl":"10.1016/j.jfutfo.2024.08.014","url":null,"abstract":"<div><div>Parkinson's disease (PD) is a progressive neurodegenerative disorder affecting movement, with no treatments currently available to halt or slow its progression. Therefore, the development of new anti-PD drugs is urgently needed. As a kind of medicine and food homologous plant, Cistanches Herba has a promising future for the treatment of PD. In this study, a 1-methyl-4-phenyl-1,2,3,6-tetrahydropy ridine (MPTP)-induced PD mouse model was used to detect Cistanches Herba's anti-PD effects via histopathology and molecular biology. Simultaneously, the effect of Cistanches Herba on the \"gut microbiota-barrier axis\" was assessed through gut microbiota and intestinal barrier function in mice. Finally, transcriptomics analysis was conducted to further verify the results. As a result, 37 differential metabolites and 16 microbial genera were screened and tentatively identified. Thirty-two metabolites and sixteen microbial genera were simultaneously altered with opposing trends in variation after MPTP and Cistanches Herba treatments. We built a framework for predicting targets and hostmicrobe interaction mechanisms, as well as identifying alternative treatment for PD, which should be validated further for clinical application. In conclusion, Cistanches Herba exerts a protective effect against the development of PD by manipulating the structural feature of intestinal flora to influence the host metabolites.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 143-159"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of eugenol nanoemulsion loaded shellac-based formulations for extending postharvest shelf-life of Kaji lemon (Citrus jambhiri) 丁香酚纳米乳液负载虫胶基延长卡吉柠檬采后保质期配方的研制

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.006

L. Susmita Devi , Bhaswati Das , Avik Mukherjee , Vimal Katiyar , Santosh Kumar

{"title":"Development of eugenol nanoemulsion loaded shellac-based formulations for extending postharvest shelf-life of Kaji lemon (Citrus jambhiri)","authors":"L. Susmita Devi , Bhaswati Das , Avik Mukherjee , Vimal Katiyar , Santosh Kumar","doi":"10.1016/j.jfutfo.2024.04.006","DOIUrl":"10.1016/j.jfutfo.2024.04.006","url":null,"abstract":"<div><div>Kaji lemon (<em>Citrus jambhiri</em>) is a variety of lemon known for its high concentration of ascorbic acid, natural compounds, and cholesterol-lowering effects. However, a lack of appropriate postharvest storage can negatively affect lemon fruits’ shelf life and marketability, causing significant quality loss. Shellac wax is well-known for its film-forming, water-resistant, and gas- and moisture-barrier properties, which can be used as a coating material. In this research, shellac wax-based coating formulations were prepared by incorporating <em>Aloe vera (AV)</em> gel and eugenol as antioxidant and antibacterial agents to preserve the postharvest qualities of Kaji lemons during postharvest storage. The effectiveness of the coated fruits was determined by assessing various physicochemical quality parameters, including weight loss, total soluble solids, firmness, pH, acidity, and decay index, periodically at 5-day intervals during ambient storage. The obtained results revealed that the fruits treated with shellac wax containing eugenol nanoemulsion (ENE) and AV exhibited promising outcomes and prolonged shelf life of the fruits for 21 days with minimal weight loss, maintained firmness, and exhibited the least decay during ambient storage conditions. Moreover, the incorporation of eugenol oil nanoemulsion and AV gel into the coatings improved their physicochemical and functional characteristics, including enhanced antimicrobial activities against foodborne bacterial pathogens (<em>Escherichia coli and Bacillus subtilis</em>).</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 100-108"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in the sustained-release technology for improving the antifungal potential of essential oil in food preservation 提高食品保鲜中精油抗真菌潜力的缓释技术研究进展

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.001

Jiayu Xu , Ziyi Han , Jian Wang , Yan Wang

引用次数: 0

Investigation on the anti-T3SS activity of Myanmar vegetables and identification of arjunglucoside II as a T3SS inhibitor from Ludwigia adscendens 缅甸蔬菜抗T3SS活性的研究及杨柳苷II作为T3SS抑制剂的鉴定

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.05.011

Luyao Bai , Dongdong Zhang , Yan Liu , Xuefei Yang , Chunhua Lu

{"title":"Investigation on the anti-T3SS activity of Myanmar vegetables and identification of arjunglucoside II as a T3SS inhibitor from Ludwigia adscendens","authors":"Luyao Bai , Dongdong Zhang , Yan Liu , Xuefei Yang , Chunhua Lu","doi":"10.1016/j.jfutfo.2024.05.011","DOIUrl":"10.1016/j.jfutfo.2024.05.011","url":null,"abstract":"<div><div>Vegetables are not only important dietary components in maintaining our dailylife, but also potential resources for healing diseases. Myanmar is endowed with diverse vegetable species and many are also used as traditional medicines. In this study, we investigated 48 vegetable samples from central Myanmar for their inhibitory activities against the type III secretion system (T3SS) of <em>Salmonella enterica</em> serovar Typhimurium, one of the most prevalent pathogenic bacteria that causes infections. Results showed that 15 vegetables exhibited moderate to strong inhibitory activities against the secretion of T3SS effector proteins, providing the scientific evidence for the traditional knowledge of vegetables and their potential pharmacological function. By detailed chemical investigation, we found the vegetables, i.e., <em>Archidendron jiringa</em> (Jack) Nielsen<em>. Neptunia plena</em> (Linn.) Benth. and <em>Ludwigia adscendens</em> (L.) Hara had the potential for discovering the components with anti-T3SS activity. Bioassay-guided isolation of <em>L. adscendens</em> led to identify arjunglucoside II as a new T3SS inhibitor.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 73-81"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients 酿酒酵母Y70水解产物作为潜在替代原料的营养特性、肽肽谱和抗氧化活性

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.002

Rui Li , Suyue Xiong , Xiao Tan , Haitang Wang , Jiapeng Li , Xi Chen , Shouwei Wang , Qiankun Zheng , Min Li

{"title":"Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients","authors":"Rui Li , Suyue Xiong , Xiao Tan , Haitang Wang , Jiapeng Li , Xi Chen , Shouwei Wang , Qiankun Zheng , Min Li","doi":"10.1016/j.jfutfo.2024.04.002","DOIUrl":"10.1016/j.jfutfo.2024.04.002","url":null,"abstract":"<div><div><em>Saccharomyces cerevisiae</em> Y70 is supposed to be potentially used as a source of alternative ingredient due to its high protein content and pleasant flavor. The purpose of this study was to determine the nutritional value, peptidome profile, and antioxidant activities of hydrolysates with various molecular weights from specific <em>S. cerevisiae</em> Y70 obtained by autolysis and enzymatic methods. In the current study, the analysis of nutritional components indicated that all extractive hydrolysates were rich source of proteins, essential amino acids, flavor amino acids, RNA, phenols and carbohydrates, with low fat. The analysis of peptidome revealed differences in the number and composition among extractive hydrolysates, which exhibited their potential biological activities. The low molecular weight hydrolysates showed good 1,1-diphenyl-2-picrylhydrazyl, 2,2′-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid), OH<sup>−</sup> scavenging activity and ferrous ion chelating activity. These findings revealed that the hydrolysates of <em>S. cerevisiae</em> Y70 have nutritional value and could provide useful information for their potential application as alternative and functional ingredients in the food and pharmaceutical industries.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 36-47"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional coating on Moso bamboo with superhydrophobic and high preservation effects: a case study of banana 具有超疏水性和高保鲜效果的毛竹功能涂层——以香蕉为例

IF 5.2

Journal of Future Foods Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.007

Juan Du , Kangli Yang , Zhiqing Yuan , Zongming Liu , Rui He , Shujuan Liu , Cancheng Li , Shoutong Meng , Xuyu Long , Qian Su

{"title":"Functional coating on Moso bamboo with superhydrophobic and high preservation effects: a case study of banana","authors":"Juan Du , Kangli Yang , Zhiqing Yuan , Zongming Liu , Rui He , Shujuan Liu , Cancheng Li , Shoutong Meng , Xuyu Long , Qian Su","doi":"10.1016/j.jfutfo.2024.04.007","DOIUrl":"10.1016/j.jfutfo.2024.04.007","url":null,"abstract":"<div><div>Inappropriate storage methods can shorten the shelf life of fruits, leading to fruit waste. Ethylene is an important factor affecting the shelf life of fruits. In this study, a coating with a good ethylene removal performance was prepared using a simple two-step method on Moso bamboo. The ethylene removal mechanism of the coating was evaluated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared (FTIR) spectra and water contact angle (WCA) analysis. The banana preservation performance of the coating was analyzed by observing the appearance, quality, sugar content, and hardness of the bananas. This preparation method is simple, cost-effective, and convenient for large-scale production and applications. The results showed that the coating significantly extended the shelf life of bananas and reduced their visible browning. This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay. The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 109-116"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0